Lamb Stew with Green Olives

Remember the fewer the ingredients in a recipe, the more important it is to use the finest quality.

2 lbs. lamb shoulder, boned and cut into cubes
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons flour
2 lbs. tomatoes, chopped including all the liquid
1 cup green olives, pitted
3 cloves garlic, finely chopped
a sprig of rosemary, destemmed and chopped
coarse salt and peppercorns

Heat the olive oil and butter in a large heavy pot. Add the lamb and brown on all sides over a high fire. Reduce heat and add the flour and stir until lightly brown. Add tomatoes, garlic, green olives, rosemary, and a pinch of ground pepper.  Cover and simmer slow over a low fire, stirring once in a while, for an hour or until meat is tender. (You may add a little red wine if the fire is too hot.) Adjust for seasoning. Serve hot. This is a recipe from Puy-De-Dome. It is a land of beautiful mountains, where sheep graze on aromatic herbs in the high pastures and rolling valleys which give this stew its special flavors.

WINE: This flavorful dish is well matched with any of our reds: Syrah, Tempranillo, Pinot Noir or Cabernet Franc.

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